1.   Cook, swirling pan occasionally, until butter stops foaming and begins to brown.

2.   Cook, swirling the pan occasionally, until the butter stops foaming and begins to brown.

3.   When butter stops foaming and begins to brown, lay sole skinned side down in pan, and saute until it begins to brown on edges.

4.   When the butter stops foaming and starts to smell nutty, arrange the chicken breasts, skinned side up, in the skillet.